Servings: 4
Preparation time: 30 min.
Veal cut: Veal schnitzels



2 Veal schnitzels 2 tbsp. peanut oil 2 sprigs rosemary 2 sprigs basil
4 baked Ciabatta rolls 200 g washed mixed lettuce 1 tub of any herb cheese Freshly ground pepper



Remove the veal from the fridge half an hour before starting to prepare it and bring to room temperature. Going with the grain, slice the veal schnitzels into thin strips with a sharp, non-serrated knife. Remove the rosemary leaves from the stem and chop finely. Mix the rosemary into the oil and use to marinade the strips of veal.

Bake the Ciabatta rolls according to the instructions on the packaging. Put a non-stick frying pan on a medium heat and fry the strips of veal for about four minutes, tossing them regularly. Slice the rolls open and spread them with the herb cheese. Lay the lettuce on the rolls, spoon equal quantities of the strips of veal on top, sprinkle with pepper and serve immediately. Serve any remaining herb cheese separately.